| 000 | 00863cam-a2200325-a-4500 | ||
|---|---|---|---|
| 001 | 000101587 | ||
| 005 | 20241013190125.0 | ||
| 008 | 930310t19881988xxka r 000 0 eng d | ||
| 020 | _a1-85166-200-6 | ||
| 035 | _a182669 | ||
| 035 | _aUIA0101587 | ||
| 040 |
_aUIASF _cUIASF |
||
| 041 | 0 | _aENG | |
| 050 | 4 |
_aTP 156.E6 _bA38.1988 |
|
| 245 | 0 | 0 |
_aAdvances in food emulsions and foams / _ced. Eric Dickinson and George Stainsby |
| 260 |
_aLondon ; _aNew York : _bElsevier Applied Science, _cc1988 |
||
| 300 |
_a397 p. : _bil.,gráfs., cuadros ; _c24 cm |
||
| 504 | _aIncluye referencias e índice. | ||
| 650 | 0 | _aEmulsiones | |
| 650 | 0 | _aEspuma | |
| 650 | 0 | _aAlimentos. | |
| 700 | 1 | _aDickinson, Eric | |
| 905 | _a01 | ||
| 942 | 1 | _cNEWBFXC1 | |
| 999 |
_c100260 _d100260 |
||
| 980 |
_8126340 _g ADMIN1 |
||
| 003 | MX-MxUI | ||